How does this tenderloin meal sound to you?
To drink:
Louis Jadot 2005 Bourgogne Pinot Noir.
http://www.wineloverspage.com/wines/tn.phtml?id=917
To dine:
Grilled tenderloin topped with a red wine, mushroom and shallot glaze, served with grilled new potatoes, roughly mashed with cream and garlic, and sauteed asparagus dressed in balsamic vinaigrette. Garnished with a slightly grilled rosemary sprig on top.
A little cliche I know. But does it work for any occasion?
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5 comments a “How does this tenderloin meal sound to you?”
ick rosemary sprig mushroom and shallot glaze
Wouldn’t probably work for an outdoor hamburgers and hotdogs affair, but definitely a lavish dinner for sure.
sounds good to me
You lose the vinaigrette and I’m there! lol.
Sounds awesome but you can have the meat. I still want a little bit of the mushroom glaze though… yum.
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